CHEESE

Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals.

Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Texture and Flavour affected by Type of bacteria used to acidify milk.

Various varieties of cheese produced all over the world.

Taste & Texture varies depending upon :

A] Type of milk used

B] Type of bacteria used

C] Age

D] Flavouring Agents 

E] Processing method

Production:

Steps:

1] Curdling: Either by Vinegar, acid or Rennet.

2] Processing: Excess Water drained, Salt & Flavours added, Shaped

3] Aging: From days to several years

Classification:

1] Fresh

2] Semi-Hard

3] Semi- Soft

4] Hard

5] Processed

ORIENTAL CUISINE

Oriental cuisine can actually refer to very different styles of Asia cooking  depending on the nation or area. The Oriental section of Asia covers a huge chunk of eastern Asia known as the Far East, and thus encompasses a wide range of culinary traditions. What might be called Oriental cooking in one nation might be considered something else in another nation.
Chinese cuisine is one of the greatest methods of cooking. Many elements that have influenced its development. The Chinese people enjoy eating good food at all levels of society so cooking has developed into a very sophisticated art.
There are many types of Chinese cuisine, because different areas of China can have distinctly different styles of cooking. Many times when someone in Europe or America thinks of Oriental food, Chinese food comes to mind, with its use of chicken, rice, vegetables, sauces and exotic ingredients.
Chinese food qualifies as a type of Oriental cuisine. The world of Chinese food consists of more variety than most Americans realize. There are many different types of food in China that can be categorized roughly by four regions: Southern, Northern, Eastern and Western. Some information about each:

Southern, or Cantonese - 

The cuisine from this area is perhaps the most well known to Americans. Cantonese cuisine uses a large variety of vegetables and meats. Rice is the staple, and the familiar Fried Rice recipes are Cantonese in origin. 

Many of the dishes of this area are prepared very quickly by stir-frying. Usually Cantonese cuisine is lightly flavored, but there are a large variety of tastes used. Sweet and sour dishes originated in this region.
Northern, or Beijing - Also known as Mandarin cuisine, this type of food originated in the area of China that has very sever winters. The climate of this region does not allow for the growing of rice, so wheat is the staple. Wheat is made into noodles, pancakes and dumplings. The flavors of Northern China are more robust.

with plenty of onion, garlic, cabbage, bean pastes, dark soy sauce and oyster flavored sauce. With influences from Mongolian and Muslim invaders in the past, Northern cuisine is hearty fare. Beijing (Peking) Duck, Mongolian Hot Pot and Mongolian Beef are some of the more familiar types of this cuisine.

Eastern, or Shanghai - This cuisine uses a combination of wheat and rice as its staples. Rice and wheat noodles are very popular. This region has a lot of rivers and other bodies of water, so fish and seafood are a very large part of the cuisine. Sugar is also grown in this area, and Shanghai cuisine uses more of it than the other regions. 

The cooking style of this region can be delicate and refined, with a large variety of sweet and savory pastries being made using the thinnest of pastry skin. Meatballs made from finely minced pork are also part of this cuisine. This area also produces a type of cured ham.
Western, or Szechwan - Szechwan cuisine is famous for its use of tongue-blistering chili peppers in a variety of dishes. But there's more to this cuisine than just heat. There are subtle dishes, such as smoked Chicken that is smoked with tea leaves. Szechwan pepper is also a spice used in this cuisine. Five-spice powder is another spice that is used in this cuisine. Hot and Sour soup and Twice Cooked Pork are familiar dishes from this area.

Japanese Cuisine:

Japanese cuisine also is a type of Oriental cuisine. Japanese culinary tradition makes heavy use of fish, as well as sushi and other seafood. This cooking has a very distinct taste and style compared to many other types of Asian cooking from the Far East area, because there is less frying and more careful preparation of steamed or even raw foods.

Korean Cuisine :

Korean cuisine is another form of Asian cooking that can fall under the umbrella term of Oriental cuisine. Kimchi, a very popular dish, involves putting rotting vegetables in a stew and burying the stew pot to make it ferment. Rice, noodles, seaweed and snails are also used in Korean cuisine, and Koreans' spicy barbecue is beginning to catch on.

Location : While Oriental cuisine is a broad term that can cover many styles of cooking, what exactly falls under "Oriental" can also depend on the location. In many parts of Asia, there are still advertisements for "Asian food," but in China this might mean Korean or Japanese food,

while in Vietnam it might mean Chinese or Japanese food, and in Japan it could mean Thai or Mongolian. From that standpoint, what exactly counts as "Oriental" in Asia varies by country.

Important equipment for oriental cooking :

The Wok /  The Spatula / The Cleaver / Steamer / The Sizzling Platter / The Clay Pot

MUSHROOMS

Nutritional fact of mushrooms:

Mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins, such as thiamine, ascorbic acid etc. Though not normally a
significant source of vitamin D. Mushrooms contain a large amount of vitamin D when,exposed to UV light. A chemical found in large concentrations in many mushrooms, to vitamin D2.
Mushrooms offer more than taste. They are loaded with nutrients essential to the human body. They are loaded with phosphorus and selenium, potassium and magnesium, and of course a few antioxidants in some varieties. The fresh mushroom should truly be a staple of any healthy diet. They are low in the ever present sodium but high in fiber. The average mushroom contains either no or trace amounts of cholesterol and fat. Vitamin A lingers in mushrooms with a gold or orange hue. The B vitamins in mushrooms are good for natural energies and fighting off infections. When the mushroom is consumed, it does not present a starch in the body and is easily digested without leaving much more than nutrients in its wake. The mushroom is comprised in weight by about 90% water.

Uses of Mushrooms:
Mushrooms are used in cooking, in many cuisine like Chinese, European and Japanese.
Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus.
Mushrooms can be used for dyeing wool and other natural fibers. Before the invention of synthetic dyes mushrooms were the source of many textile dyes.

Mushrooms Selection:
When choosing, look for mushrooms that are firm and slightly moist, with no signs of decay. They should be heavy for their size and smell like the woods. To ensure freshness, check the gills on the underside of the mushroom. If they're tightly closed, the mushroom is young, mild-tasting and will last longer. If they're open, the mushroom is more mature and will have a more concentrated flavor but will not last long once you get it home. 

Mushroom Storage :
To store fresh mushrooms, keep them cool and dry. Refrigerate them in a basket or an open paper bag, but never store packaged mushrooms without venting and avoid cleaning them until you're ready to use them. They should stay fresh for 4 to 5 days.  

How to clean mushroom:
Mushrooms are extremely porous and soak up water like a sponge. Because they are mostly water, never soak fresh mushrooms. Simply brush away any clinging growing medium rather than washing with water. If you must, wipe them with a damp paper towel.